Name: Erickson Slow Cooker Loaded Potato Soup
Yield: 8 servings
Ingredients: 3 lb russet potatoes, peeled and diced; 1 onion, diced; 3 garlic cloves, minced; 5 cups low-sodium chicken stock; 1 tsp kosher salt; 1/2 tsp black pepper; 8 oz cream cheese, softened; 1 cup whole milk; 2 cups shredded sharp cheddar; 8 slices bacon, cooked crisp and chopped; Green onions for serving

Directions

1. Add potatoes, onion, garlic, stock, salt, and pepper to slow cooker.
2. Cook on LOW 6 to 7 hours until potatoes are very tender.
3. Mash some of the potatoes directly in the cooker, leaving plenty of chunks.
4. Stir in cream cheese and milk until smooth, then add cheddar.
5. Serve topped with bacon, green onions, and extra cheddar.

Equipment

Slow cooker

Large skillet or Dutch oven when browning is called for

Cutting board and chef knife

Instant-read thermometer for meat and poultry recipes

Food safety & storage

Cool cooked food promptly and refrigerate leftovers in shallow covered containers.

Store leftovers in a clean glass container in the refrigerator.

Erickson Slow Cooker Loaded Potato Soup

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.